kegnation
Member
I am trying to brew a flanders red to be aged in an oak barrel and had a slight problem when I was brewing. I underestimated the amount of wort I would need to complete a 90 min boil(to eliminate DMS). After I sparged for my standard 6.5 gallon pre-boil amount I gathered another 2 gallons to do an experimental stovetop batch with some different yeast and hops. (just what I had laying around.
After I realized I didn't have enough to get my required 5.5 gallons I dumped what I had brewed on the stovetop back in the kettle and cooled as one batch and pitched US-05 on it all.
Here's the original grain bill-
5.25 lb Pilsener
5.25 lb Vienna
1 lb Munich
.5 lb White Wheat
.5 lb Aromatic
.5 lb CaraMunich
.5 lb Special B
.8 oz EKG 60 min
Everything is exactly the same in the stovetop brew of course except I threw about a 1//2oz of citra in @30.
Does it look like somethings off in the fermentation and should I be worried about using the citra?
Thanks for the help!!
After I realized I didn't have enough to get my required 5.5 gallons I dumped what I had brewed on the stovetop back in the kettle and cooled as one batch and pitched US-05 on it all.
Here's the original grain bill-
5.25 lb Pilsener
5.25 lb Vienna
1 lb Munich
.5 lb White Wheat
.5 lb Aromatic
.5 lb CaraMunich
.5 lb Special B
.8 oz EKG 60 min
Everything is exactly the same in the stovetop brew of course except I threw about a 1//2oz of citra in @30.
Does it look like somethings off in the fermentation and should I be worried about using the citra?
Thanks for the help!!